Mtsavdi with Adjika - Pork Skewers

Name: Mtsavdi with Adjika - Pork Skewers | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: Eastern European
Ingredients: 150ml White Wine Vinegar; 1 tsp Sea Salt Flakes; 1–2 tsp freshly ground Black Pepper; 800g Asda Roasting Boneless Pork Shoulder Joint, fatty rind removed from top, meat cut into 4cm pieces; 1 medium Red Onion, thinly sliced; 1 large Red Pepper, deseeded and roughly chopped; 60g pack Asda Warm & Fruity Red Chillies, trimmed and halved; 5 large Garlic Cloves; 3 tbsp Olive Oil; 1 tsp Ground Coriander; 1 Pomegranate; 1 medium Red Onion, thinly sliced; Green Salad Leaves (optional)

These Georgian pork skewers are tenderised by the marinade. Part sauce, part salsa, this spicy dip goes with just about any barbecued meat.

By Asda Good Living,11th April 2024

Cook: 1 Hour

Serves: 4

Price: £2.11 per serving

Nutritional Information

Each 300g serving contains

Energy
5160kj
411kcal

21%

Fat
20.7g

Med
30%

Saturates
5.1g

Med
26%

Sugars
10.5g

Low
12%

Salt
0.90g

Low
15%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1720kj/411kcal

Ingredients

To Serve

1 Pomegranate

1 medium Red Onion, thinly sliced

Green Salad Leaves (optional)

For The Main Dish

150ml White Wine Vinegar

1 tsp Sea Salt Flakes

1–2 tsp freshly ground Black Pepper

800g Asda Roasting Boneless Pork Shoulder Joint, fatty rind removed from top, meat cut into 4cm pieces

1 medium Red Onion, thinly sliced

1 large Red Pepper, deseeded and roughly chopped

60g pack Asda Warm & Fruity Red Chillies, trimmed and halved

5 large Garlic Cloves

3 tbsp Olive Oil

1 tsp Ground Coriander

Method

In a jug, whisk together the vinegar, sea salt and black pepper until the salt has dissolved. Add the pork and sliced onion to a baking dish and pour over the vinegar mixture. Use your hands to mix everything together well, then press the pork down so that it is mostly submerged in the mixture. Cover and marinate in the fridge for at least 3 hours or ideally overnight.

Meanwhile, for the adjika, put the red pepper, chillies, garlic, olive oil and ground coriander in a food processor. Whizz, scraping down the sides frequently, to a sauce consistency. Keep chilled.

If using wooden skewers, soak in water for at least 30 mins before using. You will need 8 small, or 4 long skewers. Remove the pork and the sauce from the fridge 30 mins before cooking too. Divide the pork between the skewers ensuring there is a gap between each chunk of meat. Discard the onion.

Pat the meat dry with kitchen paper before adding to the barbecue. Cook over a medium heat for 25–30 mins, turning regularly, until edges are charred and the meat is cooked through and tender. To grill, heat a grill to medium, around 180ºC–200ºC. Lay skewers on a baking tray and cook for 30–35 mins, lowering the temperature if the skewers are charring too quickly.

Meanwhile, quarter the pomegranate then hold over a bowl and use a fork or a teaspoon to remove the seeds, catching any juices but discarding the white pith.

Once the skewers are cooked, leave to rest for a few mins. Serve the skewers scattered with the sliced red onion, pomegranate seeds and any juice, along with the adjika sauce.